Directions:
- Roast and peel chiles, cut 3" slit in each, remove seeds
- Preheat oven 425. Saute onion in oil 5 min, or till soft. Add zucchini, and corn, cook 5 min. Season with salt. Transfer to bowl, stir in cheese
- Stuff chiles with 1/2 c. mixture. close with toothpicks.
- Whisk egg with 1/2 c. water. Spread panko on plate.
- Dip chiles in egg, coat with panko. Bake 15-20 min. till golden.
- Sauce: Saute onion, chili powder, and cumin 4 - 5 min, till soft. Add tomatoes, simmer 10 min. breaking up with spoon. Place in blender with chipotle, blend.
- Serve chiles with sauce, cilantro, lime, and sour cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.27 Kcal (1090 kJ) | ||
| Calories from fat | 116.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Cholesterol | 54.13mg | 18% | |
| Sodium | 453.5mg | 19% | |
| Potassium | 770mg | 16% | |
| Total Carbs | 26.4g | 9% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 12.7g | 25% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 3.1mg | 17% | |
| Calcium | 230.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 78.83 Kcal (330 kJ) | ||
| Calories from fat | 35.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 20% | |
|---|---|---|---|
| Cholesterol | 16.39mg | 18% | |
| Sodium | 137.35mg | 19% | |
| Potassium | 233.22mg | 16% | |
| Total Carbs | 8g | 9% | |
| Sugars | 2.51g | 33% | |
| Dietary Fiber | 1.69g | 22% | |
| Protein | 3.85g | 25% | |
| Vitamin C | 10.1mg | 56% | |
| Iron | 0.9mg | 17% | |
| Calcium | 69.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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